Cranberry Avocado Salad with Candied Spiced Almonds & Sweet White Balsamic Vinaigrette



½ cup sugar (60g)

1½ tablespoons poppy seeds

1½ tablespoons sesame seeds

1 teaspoon paprika

2 teaspoons dried mustard

1 tablespoon minced sweet onion

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

½ cup white balsamic vinegar (120 ml)

⅓ cup vegetable oil (70 ml)

⅓ cup extra virgin olive oil (70 ml)


12 ounces baby spinach, arugula, field greens (340g)

1 small bunch cilantro, washed and dried, leaves removed whole from stems

2 medium avocados, peeled and halved

1½ cups dried cranberries (115g)

1½ cups candied spiced almonds (115g) recipe to follow


5 cups almonds, sliced, or a 1 pound package (600g)

½ cup sugar (100g)

3 tablespoons butter

2 teaspoons cinnamon

1 teaspoon cumin

1 teaspoons smoked paprika or more to taste

Sea salt

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